Farfalle With Chickpeas Recipes

FARFALLE WITH ROASTED CHICKPEAS

Steps:

• Preheat gas grill to a medium heat.
• Trim peppers to remove stems and seeds. Quarter and set aside.
• Half the plum tomatoes longwise and set aside.
• Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
• On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
• Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
• Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
• Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. Set aside and allow to cool enough to handle.
• Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
• Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!

FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH

Steps:

• Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
• Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

FALAFEL-Y FARFALLE

Steps:

• Heat a large saucepan over medium-high heat and add 1 tablespoon of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. Add the coriander, cumin and cinnamon and cook for another minute so the spices can toast. Season with salt and pepper, remove from the heat and let cool slightly.
• In a large bowl, combine the remaining 4 tablespoons olive oil, lemon zest and juice, garlic, a good pinch of salt and a few turns of pepper and whisk vigorously until emulsified. Add the cooked pasta, cucumbers, tomatoes, onion, most of the cilantro, mint and parsley and most of the feta and fold together. Taste and adjust the seasoning, as desired. Transfer to a serving bowl and top with the chickpeas, remaining feta and remaining herbs and enjoy!
• This can be made a day in advance. It's great at room temperature, too.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

FARFALLE WITH CHICKPEAS

Steps:

• Cook the broccolini with the andouille, oil, garlic, and seasonings. Add chickpeas, lemon juice, and white wine. Stir until well combined and heated through. In the meantime, cook and drain the pasta. Toss it with the broccolini mix. Top with parmesan to serve.

FARFALLE WITH SPINACH AND GARBANZO BEANS

Steps:

• Heat 1 teaspoon oil in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with remaining 2 teaspoons olive oil and toss. Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. Serve.

FARFALLE WITH CHICKEN & VEGGIES

Steps:

• Cook farfalle according to package directions; drain well.
• Heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked.
• Salt and pepper to taste.
• Add minced garlic, zucchini, yellow squash and mushrooms.
• Cook 5 to 8 minutes, stirring often.
• Turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot.
• Serve over the farfalle with plenty of parmesan cheese.